We’re going gluten-minimal in my household (long story) and I am testing out some wheat flour alternatives. I haven’t had a lot of experience yet, but I have learned:
–Almond meal–nice crust for pan fried chicken or fish, not good for thickening a sauce like piccata
–Arrowroot flour–acceptable crust, will thicken a pan sauce but to a sort of gluey consistency, not as smooth as wheat flour
Any advice or recommendations?
ETA, I don’t plan on doing any baking; I’m looking for recommendations for cooking. EG, what can I use for a nice roux?